Ingredients:
1/3 cup natural shortening substitute
2 Tbs. fructose or artificial sweetener
2 tsp. skim milk (zero fat)
2 Tbs. cocoa powder or carob powder
2 cups ground whole wheat graham crackers
2 Tbs. fructose or artificial sweetener
2 tsp. skim milk (zero fat)
2 Tbs. cocoa powder or carob powder
2 cups ground whole wheat graham crackers
Recipe:
1. Heat shortening in a large pan. Blend in the fructose or artificial sweetener.
2. Take the pan off the heat, mix in the milk, cocoa powder, and crackers. Combine thoroughly to sticky consistency.
3. Press mixture firmly into the base of pan using a potato masher; refrigerate for 6-8 hours.
2. Turn the hardened mixture out onto a board; cut into rounds; store in the refrigerator.
2. Take the pan off the heat, mix in the milk, cocoa powder, and crackers. Combine thoroughly to sticky consistency.
3. Press mixture firmly into the base of pan using a potato masher; refrigerate for 6-8 hours.
2. Turn the hardened mixture out onto a board; cut into rounds; store in the refrigerator.
Serves:
10 to 12 cookies
Notes:
Graham crackers made with whole wheat flour are a good alternative to most other cookies